Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries

Khodaei, Diako; Hamidi‐Esfahani, Zohreh

doi:10.1016/j.postharvbio.2019.110944

Cited by 80 publications

(50 citation statements)

References 49 publications

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“…In this study and for three strains, coated kiwifruit slices can be considered as a probiotic food product because the levels of probiotic bacteria were above the minimum threshold of 6 log CFU/g in all treatments. Similar findings were reported by Khodaei and Hamidi‐Esfahani (2019) that the population of L. plantarum in CMC edible coatings remained at acceptable amount on fresh strawberries during 15 days of storage at 4 °C. Also, Rodrigues et al.…”

Section: Resultssupporting

confidence: 90%

“…Because fruit and vegetables are freshly consumed, so the use of probiotic film can be a means of controlling corruption and delivering these beneficial bacteria to the body. Research has shown that cellulose in fruit protects probiotics when they pass through the intestinal tract; hence, it has a protective effect on the integrity of probiotic bacteria and delivers them to the colon (Khodaei & Hamidi‐Esfahani, 2019). Recently, the application of edible coatings containing probiotic bacteria for preserving fresh fruit has received much attention as they helped maintain the physicochemical parameters, nutritional factors, and sensory qualities during the storage period (Rodrigues, Cedran, & Garcia, 2018; Bambace, Alvarez, & Moreira, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Hashemi

Jafarpour

2021

Journal of Food Science

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This study investigates the efficacy of Lactobacillus plantarum strains (L. plantarum LP3, L. plantarum AF1, and L. plantarum LU5) incorporated into a Konjac‐based edible coating in order to prevent fungi growth and retain physicochemical characteristics of fresh‐cut kiwis kept at 4 °C for 5 days. For this purpose, probiotic survivability, fungi counts, decay percentage, color changes, titratable acidity (TA), total soluble solids (TSS), ascorbic acid content, chlorophyll amount, total phenolics, and DPPH radical scavenging of fresh‐cut kiwis were evaluated. Results indicated that the population of L. plantarum strains in all treated groups retained at sufficient amounts of probiotic consumption (above 6 and 7 log CFU/g) at the end of the storage period and L. plantarum LP3 had the highest viability in comparison to other strains. The incorporation of L. plantarum in Konjac coatings markedly reduced the amount of decay and color changes and maintained the chlorophyll and ascorbic acid contents of fresh‐cut kiwis compared to control samples. After 5 days of storage, total phenol content and the DPPH antiradical activities of coated kiwi slices treated with probiotics were observed about 1.2 and 10.23 g/kg compared to the pure Konjac‐coated (0.84 and 7.6 g/kg) and Konjac‐uncoated samples (0.44 and 4.1 g/kg), respectively. No significant difference in TSS and TA of various treatments was detected. Coated kiwi slices loaded with probiotics had higher overall acceptability compared to Konjac‐coated and control samples. In addition, probiotic treatment significantly reduced mold and yeast counts compared to the control group.Practical ApplicationsRecently, edible films have received more consideration as a promising method to enhance the shelf life of fresh‐cut fruit. The presence of probiotics in edible films reduces the growth of spoilage microorganisms and improves consumer health. Our findings encourage the application of edible coating incorporated with L. plantarum to design multifunctional foods and preserve the qualities of fresh‐cut kiwifruit.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Hashemi

Jafarpour

2021

Journal of Food Science

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“…In this study, the SA/AgNPs/APP film can retain ascorbic acid by reducing oxygen diffusion and respiratory rate (which can delay the deterioration of oxidation reaction of ascorbic acid in fruits). AgNPs and APP can help maintain vitamins by reducing the number of pathogenic microorganisms and reducing water loss or oxygen diffusion [ 78 ]. The higher activity of defense enzymes can quickly eliminate superoxide anion and hydrogen peroxide in fruit tissue, which is very beneficial to delay the senescence of jujube.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

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An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

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“…The TA was determined by the titration of 5 mL of juice with 0.1 mol/L NaOH using phenolphthalein as the indicator, and the results were expressed as percent citric acid [ 27 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Ultrasonication Time on the Properties of Polyvinyl Alcohol/Sodium Carboxymethyl Cellulose/Nano-ZnO/Multilayer Graphene Nanoplatelet Composite Films

Zhang

Dong

et al. 2020

Nanomaterials

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Ultrasonication-assisted solution casting was used to prepare polyvinyl alcohol (PVA)/sodium carboxymethyl cellulose (CMC)/nano-ZnO/multilayer graphene nanoplatelet (xGnP) composite films; the performances (mechanical properties, water vapor permeability (WVP), biodegradability and antibacterial activity) of these films were investigated as a function of the ZnO NPs:xGnP mass ratio and ultrasonication time. Intermolecular interactions among ZnO NPs, xGnP and the PVA/CMC matrix were shown to improve WVP, while X-ray diffraction and scanning electron microscopy analyses revealed that the internal reticular structure of ultrasound-treated PVA/CMC/ZnO NPs/xGnP composite films was in a fluffier state than that of the untreated composite films and the PVA/CMC film. The incorporation of ZnO NPs and xGnP into the composite film reduced its tensile strength and elongation at break, and increased antibacterial activity and biodegradability. In addition, we carried out the experiment of strawberry preservation and measured weight loss ratio, firmness, content of total soluble solids and titration acid. Finally, the composite film of 7:3 had the best preservation effect on strawberries. Thus, the obtained results paved the way to develop novel biodegradable composite films with antimicrobial activity for a wide range of applications.

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Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries

Cited by 80 publications

References 49 publications

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Effects of Ultrasonication Time on the Properties of Polyvinyl Alcohol/Sodium Carboxymethyl Cellulose/Nano-ZnO/Multilayer Graphene Nanoplatelet Composite Films

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